The potato bar worked out very well. I left shopping and prepping of the potatoes and other vegetables mainly to my son and husband so we had about twice as much as we needed for dinner. But that's okay - the leftovers will be used and some is disappearing in the snacking as they play. I started from an apple cider cheddar cheese fondue recipe for the cheese sauce (link below) but made some modifications. I got a hard dry cider for this partly because in my experience with grueyer fondue, the cheese melts better in an acid liquid. I also diced the cheese and tossed it with the flour because that helps keep the cheese from clumping. I added smoked paprika instead of chili powder. Cilantro butter was pretty easy to put together and added a nice touch to the flavor: Cilantro butter 3/4 cups firmly packed cilantro leaves 1 stick (1/4 cup) butter Pinch of salt Pinch of pepper Process in food processor until fully creamed. We had shredded parmesean and cheddar cheeses. Mild and hot salsa (the fresh stuff from the refrigerator section at the market Steamed broccoli and carrots, Diced green pepper and green onions Chana Masala (cilantro butter was really nice with this too) Yogurt and sour cream (separately - not mixed together Taco flavor smart ground Tortilla chips for grazing through the evening with the toppings or in case a potato hater wanted to have nachos instead. Here is a link that might be useful: Cheddar cider fondue

I just made this last night. We loved it! I use low sodium beef broth (Swansons) and the Better Than Bouillon brands beef and chicken base which IMO helps keep the over-saltiness out of the soup. You can then add back any salt you desire. I put the pot in the refrigerator overnight. Loved removing the fat that was sitting on top of the soup the next morning ;>) Onion Soup Fondue 1 to 1.5 sticks sweet (unsalted) butter 3.5 to 4 large Vidalia-type sweet onions, thinly sliced 1 quart low sodium beef broth 1 qt water heated w/ 3 tsps Better than Bouillon brand beef base 1 tsp chicken base (Better Than Bouillon brand) Black pepper - a few shakes Small clove garlic, sliced (for easy removal) 2 Tbsps low sodium soy sauce 1 tsp Beau Monde Large pinch of brown sugar (if desired) French bread, sliced 1" thick Emmenthaler and/or Gruyere cheese, sliced In large kettle, melt butter and saute onions until transparent. Add beef broths and chicken base, pepper, garlic, soy sauce and Beau Monde (and brown sugar if desired). Cover and simmer for 2 to 3 hours. Remove from heat and allow to stand overnight (in fridge). The next day, remove the fat from surface. Reheat and check seasonings. Heat oven to 450 degrees. Lightly toast slices of bread. Ladle soup into oven proof bowls. Place bread on top of each bowl and top with several slices of cheese to cover opening of bowls. Place in oven and bake until cheese melts. Serves 5-6. Source: Adapted from recipe found at Gail's Recipe Swap posted by "cheezz" who added her own changes to a Hamburger Hamlet Onion Soup Fondue recipe. I've also made changes. You can add a little white wine if desired while onions are being sauteed. I added brown sugar as I prefer onion soup to be a bit sweet. This is delicious and much like French onion soups served in brasseries and bistros. I used slices of Emmenthaler along with some shredded Gruyere. Also used Wegman's sliced Pane which fit the opening of my soup bowls.

I've never had cheese fondue as an appetizer. I think of fondue more as a wintery dish but no reason not to serve now. Here's a pork chop recipe that would go with it & it could be fixed ahead up to the baking part: APPLE CIDER PORK CHOPS (serves 6-8) 1/2 cup apple cider 2 cloves garlic, minced 1 TBL dry mustard 1 tsp ground ginger 1 tsp dried thyme 1/2 cup soy sauce 8 pork chops Chopped fresh parsley or baked apple slices combine first 6 ingredients; add pork chops. Marinate at least 2 hours. Drain pork chops, discarding marinade. Bake chops in a preheated 350° oven for 40 minutes. Garnish w/chopped fresh parsley or baked apple slices, if desired.~~Food for Thought

Quick update: I made this tart again, but this time I used filo sheets as the base. I used a butter-flavored cooking spray, layering about six greased sheets in an 8" pan. I angled the sheets slightly so that when I folded the excess inside, the square corners didn't get too thick. I tossed the persimmon slices with both lemon juice and brown sugar, because the fruit had barely ripened in time for Xmas day dinner. Baking time/temp was the same as for regular pastry dough. Spouse said he liked it with the filo even better than a butter pastry dough. Big hit with everyone, and very easy! I didn't have any fresh herbs except some pineapple sage growing in my garden. This is very different than regular sage, with a sweet pineapple flavor. It was great shredded in with the persimmons and chevre.